frosting

1 c. unsalted butter (softened)
6 - 8 c. powdered sugar
1/2 c. milk
2 t vanilla

1) place butter in L bowl. Add 4c of sugar & milk & vanilla. Beat M, 3-5 minutes until smooth and creamy

2) Add remaining sugar 1c at a time. Beat well (2 min) after each addition until icing is thick enough for spreading

Use & store icing at room temp. Can be stored in airtight container for 3 days.

Half recipe makes ~2 cups.
Add half a package of kool-aid mix for interesting taste

chicken coque vin

6 thighgs
bacon
scallion
mushroom
parsley
garlic
3/4 c white wine

sauce:
3/4 c red wince
1.75 t salt
2 t sugar
1 t nutmeg
pepper
2 T flour

1) render bacon fat

2) brown chix in fat

3) add bacon and remaining ingredients, simmer 30 min

4) make sauce separately

5) add sauce, cookie 15 in until thickened.
rest 15 min before serving

chocolate chip cookies

4.25 flour (510 g)
1 t baking powder
1 t baking soda
1 c butter (softened, 2 sticks)
0.5 c shortening
1.25 c sugar (225 g)
1.25 c brown sugar (275 g)
2 eggs
1 T vanilla
2 c chocolate chips (12 oz)

oven 375
1) combine flour, baking powder, soda in medium bowl and set aside

2) combine butter, shortening, sugars and large bowl and mix until creamy (can use mixer).
add eggs and vanilla and mix well.
gradually add in dry ingredients until mixed well.
lastly add in chocolate chips

3) drop by 0.25 cupfuls, 2" apart onto ungreased cookie sheet. bake 10 - 14 min until light golden. let stand 1-2 min before removing from sheet (26 cookies)

or by T for 10-12 min. to make 4 dozen cookies

alton brown mac & cheese

• 1/2 pound elbow macaroni
• 4 tablespoons butter
• 2 eggs
• 6 ounces evaporated milk
• 1/2 teaspoon hot sauce
• 1 teaspoon kosher salt
• Fresh black pepper
• 3/4 teaspoon dry mustard
• 10 ounces sharp cheddar, shredded

Directions

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

creamy zucchini soup

1.5 t olive oil
1.5 c chopped onion
2 cloves of garlic, minced
9 c 1" sliced zucchini (~2.5 lbs)
5 c chicken broth
1/2 t salt
1/2 t pepper

1) in dutch oven over M-H
heat oil, saute garlic & onions ~5 min until tender

2) add broth and zucchini, bring to boil and simmer ~25 min until zucchini is tender

3) let stand 5 min

4) puree in blender/food proc in parts

5) return soup to low heat ~5 min until warm

6) serve with garlic bread float

Coleslaw

shredded cabbage & carrots

3/4 c mayo
2 T sour cream
2T grated sweet onion
2 T sugar (more to taste)
2 T white vinegar
1 T dry mustard
2 t celery salt
pepper